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5

Crispy Duck with Star Anise and Squash

Star anise is a pod from a small evergreen tree native to China. It has a slightly bitter, licorice-like flavor, but it earthier than fennel. Look for it in the Latin section of your supermarket - I found a huge canister of Badia brand star anise for less than $3. In a pinch, you can substitute 1/2 teaspoon of 5-spice powder. Adapted from Fine Cooking Magazine.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4

Ingredients

  • 4 Fresh Duck Legs trimmed of excess fat
  • 1 Tbs Olive Oil
  • 2 Carrots peeled and cut into 1-inch pieces
  • 1 stalk Celery cut into 1-inch pieces
  • 1 small Onion sliced
  • 3 cloves Garlic smashed
  • 1 whole Star Anise
  • 1 Butternut Squash about 2 pounds, peeled and cut into 1-inch pieces
  • 2 cups Water
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Butter
  • 2 Tablespoons chopped Parsley
  • Cooked Brown Rice for serving

Instructions

  • Season the duck with salt and pepper. Heat the oil in a heavy, oven safe pot or dutch oven set over medium heat. Place the duck legs in the pot, skin-side down, and cook until the skin is brown and crisp – about 10 minutes. Remove the duck legs and discard all but 1 tablespoon of the rendered fat.
  • Add the carrots, celery, onion, and garlic to the pot. Cook until just softened – about 5 minutes. Stir in the star anise and squash and pour in the vinegar and enough water to just cover the vegetables. Place the duck, skin-side up, on top of the vegetables. Cook until the liquid boils.
  • Cover and transfer to the oven. Bake for 1-1/2 hours, or until the duck and vegetables are both very tender. Remove from oven and heat broiler to high. Remove duck legs from the pot and transfer them to a broiler pan. Broil the duck legs, skin-side up, until the skin is very crispy – 5 to 7 minutes. Stir the butter into the vegetables until it melts into the sauce. Season with salt and pepper.
  • Serve the crispy duck legs with the braised vegetables over brown rice. Drizzle with the pan sauce. Garnish with chopped parsley.